Berliner Weisse - Test Batch 2 - Beer Recipe - Brewer's Friend

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Berliner Weisse - Test Batch 2

105 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 70% (brew house)
Source: T. Ott
Calories: 105 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Saturday September 26th 2015
1.032
1.008
3.1%
6.6
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pilsner1.5 lb Pilsner 37 1.8 50%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 50%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 3.9 Boil 25 min 6.6 100%
0.25 oz / $ 0.00
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Temperature -- 155 °F 60 min
1.5 gal Sparge -- 178 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.13 4.5  
Mash volume with grains 1.37 5.5  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.13 16.5
Equipment Profile Used: System Default
 
Notes

Using a Yogurt Starter. Yogurt is a Bulgarian strain of Lactobacillus Bulgaricus and S. Thermofilus.

Created a starter with Light DME, pictch two teaspoons of Yogurt. Set inside oven with light on for 24 hours.

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  • Last Updated: 2015-09-26 20:35 UTC